Preparation

Place flour, thyme, marjoram, salt and pepper in a large resealable bag. Add lamb and close bag securely. Shake bag gently to coat lamb with dry mixture.

Heat a large stockpot or Dutch oven over medium-high heat. Add oil and lamb and cook, stirring occasionally, for 8 to 10 minutes or until lamb is browned all over. Add chicken broth and wine if desired and bring to a boil, stirring occasionally. Reduce heat to medium-low and simmer covered for 1-1/2 hours or until lamb is tender (no stirring needed).

Stir in potatoes, celery, carrots and turnip greens and simmer, covered, 30 minutes or until vegetables are tender.